Grilled Chicken with Chipotle Barbecue Glaze

Ingredients

• 4 whole chicken legs or 8 bone-in, skin-on thighs
• 2 garlic cloves, minced (chicken)
• 1 tbsp vegetable oil (chicken)
• 2 tsp salt (chicken)
• 1 tbsp vegetable oil (glaze)
• 1/2 medium yellow onion, sliced (1 cup)
• 1 garlic clove, minced (glaze)
• 14.5 oz canned chopped plum tomatoes
• 2 tbsp canned chipotles in adobo
• 3/4 cup Sunsweet Pitted Amaz!n Prunes
• 1/2 cup water
• 1 tsp salt (glaze)
• Fresh cilantro, for serving
• Lime wedges, for serving
• 4 cups cooked long-grain rice
• Corn tortillas, for serving

Let’s make it.

1. Coat chicken with its garlic, oil and salt. Refrigerate overnight if preparing ahead; bring to room temperature before grilling.
2. For the glaze, heat oil in a saucepan. Cook onion for 5 minutes until browning. Add garlic, tomatoes, chipotles, prunes, water and salt. Boil, then simmer 15 minutes. Cool 5 minutes; blend smooth. Makes about 2 cups.
3. Heat grill to medium. Reserve 1 cup glaze for brushing.
4. Grill chicken about 30 minutes, turning for even browning, until cooked through. Start brushing with glaze halfway through, turning and brushing until that cup is used. Serve with cilantro, lime, rice and tortillas.